Rainbow Salad

The meaning of Periler Sofrasi is Peri’s Kitchentable

Peri’s Kitchentable brings you the rich Turkish Cuisine

According to Peri, the meal cooked with love is delightful

Peri’s Kitchentable also brings you the taste of different country’s cuisine

You are always wellcome to the Peri’s Kitchentable….

And now the Recipe :

Rainbow Salad

INGREDIENTS

Potatoes (6-7 medium-sized pieces)
Carrots (2 large pieces)
1/4 red cabbage
Salt, pepper, olive oil
Plain yogurt (200 ml)(1 cup)
1-2 clove of garlic (crushed)

FOR DECORATION:

Canned corn and parsley leaves
Cherry tomatoes

BU KISIMA MALZEMELER YAZILACAK

PREPARATION

Boil and grate potatoes.
Grate carrots and red cabbage and roast them separately with a pinch of oil.
Divide boiled and grated potatoes in 3. Mix one part with carrots and one part with red cabbage. Leave the third part of potatoes plain. Add salt, pepper and olive oil to each part separately.
Place only the cuffed circle of the cake mould on the serving platter. Place the plain potatoes to the bottom and form a smooth base by pressing with your hands.
Repeat the process by placing the carrot/potatoes mix on top of the plain layer, and then repeat with red cabbage/potatoes mix.
Spread yogurt/garlic mix to the top, decorate and let it rest in the refrigerator for at least 2 hours.
Remove the cuffed circle of the mould before serving.

Bon appetite!

NOTES

after preparing the potato mixtures, put on latex gloves and knead each mixture until it’s sufficiently homogeneous.
Boiled beetroot can be substituted for red cabbage.
2 tablespoons of mayonnaise can be added into yogurt.
Parsley, dill weed and/or green onions can be added to the plain potato mixture.

PHOTOS